we had this wonderful stew at the Klokhuys restaurant in ghennt served traditionally with fries but a jacket potato or chunky bread, this is the. Real deal!

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Name: Beef: Flemish Stew
Prep time: 30 min
Total time: 6 h
Yield: 6
Cuisine: Flemish
Ingredients: 1 kg casserole beef cut into large chunks; 2 large Onions chopped; 1 Dark beer (porter or stout) 330ml (they used Duval double); 2 tablespoons Loon or Liège apple/pear syrup (you could use Apple sauce; fresh thyme; 2 Bay leaves; 1 clove; 2 thick slices brown bread; 1 tablespoon vinegar; 2 tablespoons Dijon mustard; 25 grams butter; salt & pepper

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INGREDIENTS

1 kg casserole beef ; cut into large chunks
2 large Onions ; chopped
1 Dark beer (porter or stout) ; 330ml (they used Duval double)
2 tablespoons Loon or Liège ; apple/pear syrup (you could use Apple sauce
fresh thyme
2 Bay leaves
1 clove
2 thick slices brown bread
1 tablespoon vinegar
2 tablespoons Dijon mustard
25 grams butter
salt & pepper

Servings

INSTRUCTIONS

melt the butter in a large oven proof pan. Soften the onions without browning. Remove onions and set aside

Brown the meat in batches seasoning with salt and pepper

Return onions and meat back into the pan

Add the beer and deglaze the pan, scraping up any lovely grungy bits, feel free to use more beer

Bind your bay leaves around you thyme to form a bouquet garni and add to the pot

Add the clove and loon liege

Top up with water or stock if there's not enough liquid

Spread the mustard on the bread and place it mustard side down on the stew

Simmer over a low heat stirring occasionally for 2-3 hours

Only cover when the stew has thickened

Continue cooking for another 2-3 hours until tender soft, thick and rich

Add vinegar

Check and adjust seasoning as appropriate

NOTES

A porter beer is soft and gentle and not as harsh as stout. The bread thickens the stew gorgeously

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Beef: Flemish Stew

1 kg casserole beef cut into large chunks
2 large Onions chopped
1  Dark beer (porter or stout) 330ml (they used Duval double)
2 tablespoons Loon or Liège apple/pear syrup (you could use Apple  sauce
  fresh thyme 
2  Bay leaves 
1  clove 
2 thick slices brown bread 
1 tablespoon vinegar 
2 tablespoons Dijon mustard 
25 grams butter 
  salt & pepper

melt the butter in a large oven proof pan. Soften the onions without browning. Remove onions and set aside
Brown the meat in batches seasoning with salt and pepper 
Return onions and meat back into the pan
Add the beer and deglaze the pan, scraping up any lovely grungy bits, feel free to use more beer 
Bind your bay leaves around you thyme to form a bouquet garni and add to the pot
Add the clove and loon liege
Top up with water or stock if there's not enough liquid
Spread the mustard on the bread and place it mustard side down on the stew
Simmer over a low heat stirring occasionally for 2-3 hours
Only cover when the stew has thickened
Continue cooking for another 2-3 hours until tender soft, thick and rich
Add vinegar
Check and adjust seasoning as appropriate

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Nutrition

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Serving Size: 1 Serving (253g)
Recipe Makes: 6 Servings

Calories: 65
Calories from Fat: 34 (52%)

Amt Per Serving		% DV

	Total Fat 3.7g	5 %
	Saturated Fat 2.2g	11 %
	Monounsaturated Fat 1g
	Polyunsanturated Fat 0.2g
Cholesterol 9mg		3 %
Sodium 181.6mg		6 %
Potassium 125mg		3 %
Total Carbohydrate 7.6g		2 %
	Dietary Fiber 1.7g	7 %
	Sugars, other 6g
Protein 1.1g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 65

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